Chesapeake Crab Boil

Waterfront fish houses up and down the Chesapeake provide moorings for boats as well as parking for cars. Most serve crab a dozen different ways but a universal favorite is the simplest: live hard-shells boiled (or steamed) in cauldrons with plenty of seasoning.

• Combine the beer, vinegar, seafood seasoning, and salt in a medium-size nonreactive bowl and set aside.
• Place a rack in the bottom of a large, deep, nonreactive kettle. Pile half the crabs on the rack and pour in half the beer mixture. Add the remaining crabs and beer mixture.
• Set over moderately high heat and bring to a boil. Adjust the heat so the liquid bubbles gently, cover tight, and steam the crabs for 20 to 25 minutes or until they are bright red.
• Serve at once with melted butter and plenty of napkins. And don’t forget to put out a large bowl to catch the crab shells.